new from Wisconsin

rtom

Meat Mopper

Original poster

SMF Premier Member

Dec 18, 2007

176

10

• Apr 10, 2008

• #1

Hi there,

I am new at smoking I have never done it before. I built a refrigerator smoker with electric elements for making sausage and maybe try some other things like ribs and such. I have been reading some threads already and all of you seem very knowledgeable about smoking and I look forward to learning many things from all of you.

Thank you in advance for all your help
Rich

 

earache_my_eye

Smoking Fanatic

OTBS Member

Feb 22, 2008

786

10

waaayyyy Northern IOWA

• Apr 10, 2008

• #2

Welcome Rich....glad you found us! Feel free to ask any questions you may have....lots of knowledgeable folks here that are more than willing to answer back!

L8r,
Eric

 

desertlites

Gone but not forgotten. RIP

OTBS Member

Dec 6, 2007

3,854

552

• Apr 10, 2008

• #3

welcome aboard rich,glad you found us-and ya we think we know a thing or 2-maybe were right somtimes-take some pics of that fridge-we like pics.

 

kookie

Master of the Pit

OTBS Member

Mar 27, 2007

2,850

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Mandan North Dakota

• Apr 11, 2008

• #4

Welcome aboard............Great to have you here..............You might want to take the 5day ecourse..............

 

rtom

Meat Mopper

Original poster

SMF Premier Member

Thread starter

Dec 18, 2007

176

10

• Apr 11, 2008

• #5

I was going to try some ribs this weekend and I have a question I was told that you have to cure them, the person also told me I had to cure everything that I smoke is this true or is that only true for cold smoking

 

bb53chevpro

Master of the Pit

OTBS Member

Dec 29, 2007

1,846

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• Apr 11, 2008

• #6

Welcome to the forum Rich. Lots of info here and tons of people with smokin smarts. Got a question, just ask. We will help.
Andy.

 

rtom

Meat Mopper

Original poster

SMF Premier Member

Thread starter

Dec 18, 2007

176

10

• Apr 11, 2008

• #7

I will try to get pics this weekend of the fridge to post

 

gramason

Smoking Fanatic

OTBS Member

Aug 29, 2007

871

11

HdG Maryland

• Apr 11, 2008

• #8

welcome to the SMF.

 

funh2o

Meat Mopper

Jan 11, 2008

234

10

Farmington, MN

• Apr 11, 2008

• #9

Welcome to the smf Rich. Nice people on here to help you get started. Take Jeff's 5 day E-course it will help with the basics and then some.

Happy Smokin

Steve

 

gobbledot

Meat Mopper

Mar 2, 2008

271

10

East TN

• Apr 11, 2008

• #10

Welcome aboard Rich. You have come to the right place for help and info, if it isnt in here a person probaly dont need it... These are a GREAT bunch of people and full of knowledge..

 

bustedluckbarbq

Master of the Pit

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Sep 28, 2007

1,052

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Havre de Grace Maryland

• Apr 11, 2008

• #11

Welcome to the SMF!!!

 

bertjo44

Smoking Fanatic

Feb 18, 2008

484

14

Salem, VA

• Apr 11, 2008

• #12

Welcome Rich. Can't wait to see your smoker. Ribs this weekend sounds like a good idea.

 

fireguy

Smoking Fanatic

Jan 17, 2008

823

10

Husker Country

• Apr 11, 2008

• #13

Welcome rich, this site and the folks here are a great wealth of info.. Cant wait to see your fridge/smoker... I always enjoy seeing what others have drempt up. see ya around the site.

 

travcoman45

Master of the Pit

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Jan 19, 2008

4,118

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A Holler in North Iowa

• Apr 11, 2008

• #14

You don't cure everything you smoke. Ribs are usually "rubbed" and wrapped the night before you smoke them. Then onto the smoker, for really tender fallin off the bone type ribs, use the 3-2-1 method listed here on the site. A "cure" in the truer since of the word is used to stop bacterial growth during a long cooking process at lower temps. We do some curing by adding salts, sugars and smoke. This is more preserving then curing however. It sounds technical, but don't get scarred off by the lingo. Smokin foods is very enjoyable and can be stress releiving, just use the resources on this site.

Pork butt's are not cured, brisket is not cured, fatty's are not cured, It would be easier to list things that are. Some examples of cured meats are: bacon, hams and some sausages. This is do to the type of product being made and the form of cooking being done.

Cruise around the site here some, do some searches and look on the left side bar, there are many of the things your goin to wan't to smoke listed and how to do them. Always feel free to ask questions, someone or many will have an answer for you, where to find the answer or show you how they did theres. It's a right friendly neighborhood. Good luck.

 

travcoman45

Master of the Pit

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Jan 19, 2008

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A Holler in North Iowa

• Apr 11, 2008

• #15

Geez rich: got busy answerin your question and forgot to welcome you to the site, so here it is: Welcome aboard and glad to have ya!

 

cowgirl

Legendary Pitmaster

OTBS Member

Oct 2, 2007

7,644

48

Oklahoma

• Apr 11, 2008

• #16

Welcome to the forum Rich!

 

rtom

Meat Mopper

Original poster

SMF Premier Member

Thread starter

Dec 18, 2007

176

10

• Apr 12, 2008

• #17

thanks already for the answers and the great welcome from you all its nice to know there still are good people around, you guys are great!

Rich

 

domn8_ion

Smoking Fanatic

Apr 5, 2007

548

11

Dupo, Illinois. Metro East St. Louis

• Apr 12, 2008

• #18

Welcome to SMF. Pull up a beer and grab a chair. Plenty of good stuff to learn here, so get comfortable.

 

erain

Master of the Pit

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Feb 2, 2008

2,678

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cental minnesota

• Apr 12, 2008

• #19

welcome to smf rich. dont forget to checkout the old threads, share some smokes